• Place the San Marzano tomatoes in a food processor and process until finely chopped.
  14 oz. San Marzano tomatoes
• Melt the butter in a large frying pan over a medium heat.
  3 tablespoons butter
• Add the garlic and shallot and cook for 3-4 minutes, until translucent and fragrant. Stir regularly.
  1 shallot, 3 cloves garlic
• Add the tomato paste and chili flakes and mix well. Cook for another 1-2 minutes.
  4 tablespoons tomato paste, ¼ teaspoon chili flakes
• Remove the pan from the heat and carefully add the vodka.

  ⚠️ Please note: Vodka can catch fire at high heat, especially on a gas stove. Be careful! Don't add Vodka when the heat is still turned on.
  ¼ cup Vodka
• Place the pan back on the heat and add the ground beef. Cook until crumbly.
  1 ¼ pound ground beef
• Add the pureed tomatoes and stir well.
• Bring the sauce to a boil, reduce the heat, and add the green beans. Simmer gently for 10 minutes, stirring occasionally.
  1 ¼ pound green beans
• Bring a large pan of salted water (water with 2 teaspoons salt) to the boil.
  1 ¼ pound Penne
• Cook the penne according to the instructions on the package.
• Drain the pasta well, reserving half a cup of pasta water.
• Add the cream and Pecorino to the sauce and stir until smooth.
  ¾ cup heavy cream, 1 cup Pecorino cheese
• Cook the sauce for another 2 minutes.
• Add the basil and season with salt and pepper.
  Salt and black pepper, 1 tablespoon fresh basil
• Add the cooked penne to the sauce and mix well.
• Add 1–2 tablespoons of pasta water to help the sauce stick better. If the sauce is too thick, add more pasta water.

Serving

• Serve the pasta immediately. Garnish with fresh parsley and extra grated Pecorino.
  1 tablespoon flat parsley